A spicy version of the classic, these latkes will perk up your party!
Preparation Time: 35 mins
Cooking Time: 30 mins
Yield: 16 x pancakes
LATKES: In a large bowl, using a potato masher or the back of a wooden spoon, mash the thawed peas. Grate the potatoes into the bowl with the peas. Add cornmeal, flour, 1 teaspoon of the curry powder, 3/4 teaspoon of the salt, the turmeric, and the pepper. Stir to combine; add egg and mix until well combined.
In a large, heavy, non-stick skillet, heat 1 tablespoon oil over medium heat. Using a tablespoon, spoon potato mixture into skillet, using about 2 tablespoons per pancake (skillet should hold about 4 pancakes at a time). Flatten mixture slightly with a spatula. Cook pancakes 4 minutes, then flip and cook another 4 minutes or until golden brown, crisp and cooked through.
Remove pancakes from the skillet, then transfer them to a serving platter and keep warm in a 300°F oven until serving.
Cook remaining pancakes in batches, using 1 tablespoon oil in the skillet for each batch.
CHUTNEY-YOGURT SAUCE: In a medium mixing bowl, stir together the remaining 1/4 teaspoon of curry powder, the remaining 1/4 teaspoon of salt, the yogurt, chutney, and lemon juice. Refrigerate until serving time. Serve pancakes with a dollop of the chutney-yogurt sauce.
* Time Saving Tip: A 4-oz package of skillet hash browns may be substituted for the fresh potatoes. Follow package directions for re-hydrating the potatoes, then drain them and proceed with the recipe, beginning by adding the mashed peas, etc.